My life is forever changed after experiencing these brownies. They are so delicious, it is beyond words. My sister-in-law, Kylie posted the recipe on her blog and I couldn’t wait to try them (thanks, Kylie!). From Cooking Light, these brownies are phenomenal – the end result is an extremely moist (unbelievably so), chocolate-y brownie with a mint kick that it is irresistible. The key, I believe, to making these even more delicious is to keep them chilled (per the recipe). It helps the brownie layer retain it’s denseness and I wouldn’t eat them any other way. Ok, actually, I probably would because they are that good, but chilling is preferred.
Ingredients
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 4 large eggs, beaten (FYI: the original recipe replaces two of these 4 eggs with 1/2 cup egg substitute)
- 1/4 cup butter, melted
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 (16-ounce) can chocolate syrup
- Mint layer:
- 2 cups powdered sugar
- 1/4 cup butter, melted
- 2 tablespoons milk
- 1/2 teaspoon peppermint extract
- 2 drops green food coloring
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
Bottom layer:
Glaze:
Directions
- Preheat oven to 350°.
- To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. BATTER WILL BE VERY THIN! Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
- To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake. (Kylie prefers the non-mint version: she substitutes vanilla extract for the mint extract.)
- To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
Printed from Mel's Kitchen Cafe (www.melskitchencafe.com)
My 10-year old daughter was having a sleepover with some friends and searched the internet for a mint brownies recipe. She found this one and I was happy that it was even light. It isn’t quite as minty as I like so next time I’ll add more mint extract. We had to bake it an extra 8 minutes since it was stil liquid at the end of 23 minutes in our oven. Besides that, it is so good and we all loved it. They cut and come out of the pan so perfectly. We will be having this again!
Vanessa,I graduated from BYU many years ago and now have two sons there and everytime I go to visit them I have to have one of those BYU brownies from the bakery in the Cougareat!
I Have made these as well…(when I got the magazine!) and now I am making them again for a School Bake Sale. Thee BEST brownies I believe I have ever had. (found your blog doing a google search of THESE brownies to link to a friend while IMing!) Great stuff!
Wow–those look so good!! I have been wanting a good mint chocolate brownie recipe! Thanks Melanie!
Those look really good! I like the idea of mint in a brownie.
This is the real emo’s wife. I LOVE YOUR BLOG!!! I love to cook and am always looking for good dinner recipes that dont call for crazy ingrediants. I passed it on to a few friends and we all have a bunch of dinner recipes to make now thanks to you!!! Good food photography too!- Mrs v
Made these today, and against all odds they turned out pretty good. I accidentally left out the butter in the brownies (and they managed to still taste decent), and my chocolate glaze seized on me–either because I left out a tablespoon of butter or because the spatula I was using had some residual water from the dishwasher on it. They’re not pretty, like yours, but they are edible.
It just wasn’t my day. Luckily, teenagers are going to be eating them, so I bet they’ll never notice.
Jenn – I agree, I bet the teenagers won’t notice, but it’s intriguing that the brownies still turned out despite no butter. Interesting. Thanks for letting me know about the attempt…I bet they still taste great!
I have been drooling over the picture of these Brownies on the cover of Cooking Light ever since the magazine arrived in the mail – can’t wait to try them!
Melanie, I don’t know why I haven’t commented on here because I practically live on your blog! But this recipe about tops em all! Thanks so much for sharing this, I have made it so many times and it’s always such a hit! Love ya! Mel Walker
For more minty flavor, I like to use those Andes baking chips instead of the semi-sweet for the topping. YUM! One of my fav recipes.
savoredlife – so glad you like these, too. I could eat the entire pan!!
I will send you some recipes. I have a bunch of favs… right now my 1 year old and destroying things…. better go
)mrs v
Ooooo….I hope they are yummy. Ive been looking for a good mint brownie recipe since my days at BYU. Have you ever had one of their mint brownies? Yikes….so good.
Hey everyone – thanks for the comments. I agree with you, Jessy, that chocolate and mint are a favorite combo of mine!And a.grace – I love the andes mint allusion – you are right! And they taste even better!I’ll be curious if anyone else has tried them. I’ve heard a lot of people say they saw the picture on the cover of Cooking Light (like you, Leigh Anne) and have been wanting to make them. They must have put them on the cover for a reason!
These are definitely worth making!! I have already made them twice in the past week! Instead of making the brownie portion, I cheated and used a box mix. Saves time ;0I’m really glad they made this a lighter version than the original, because then I can eat twice as much
If you are wondering where I came from, I was looking for this recipe as I lost my Cooking Light magazine and found this on Google.
They look just like the picture on the front of the magazine! I’ve heard enough good things about them I think I might have to actually make them!
That picture looks heavenly! That has to be one of my favorite combinations, chocolate and mint!
Mrs V – you made my day! Really…thanks for your kind words. I agree about the crazy ingredient thing – I need fairly simple because one, I don’t live where I can buy exotic things, and two, my family wouldn’t eat them anyway.
Thanks, thanks, thanks. And really, I mean this, if you have any “secret” tried-and-true recipes, send them my way! I am always looking for new, great ones to try! [email protected]
These look fabulous! I just wrote a blog post about making these mint brownies for Christmas on the MyPunchbowl party planning and < HREF="http://www.mypunchbowl.com/" REL="nofollow">e invitations<> blog.
I was just going to say exactly what leigh anne wilkes said!!
your brownie looks like an andes mint that’s had its bottom chocolate layer replaced with a brownie. i didn’t think andes mints could be improved, but that would do it!
Yours look just like the front of my Cooking Light magazine! I’ve been wondering if these were worth trying. I think you sold me.
Mel – I’m so glad you commented! I never really know who is looking at this blog so I’m glad to know you like it. Thanks for letting me know – I love taking a peek at your fun life through your blog, too, so keep the updates coming! Love you!
Wow, these look so PERFECT!
Valerie – thanks for your comment! I’m glad you liked the brownies, although I can’t take credit for the recipe since it came from Cooking Light.
It’s funny how ovens are all different but I’m glad you noted that the brownies may need to be baked longer. Thanks!
the real emo – thanks for your comment! I totally agree about eating twice as much on “lighter” recipes and not feeling one bit guilty about it. And I love the tip of a brownie mix – not opposed to that at all! Glad you liked them!
I must make this. Would any kind of brownie base work for the bottom layer? Not a brownie mix or anything, I mean another brownie recipe. As I have no idea what kind of chocolate syrup that is or if there is a substitute. I’m Australian!
Anonymous Australian – Yes, I think another brownie recipe would work fine for the base, just keep in mind that this brownie base is very moist and dense. Just in case it helps, the chocolate syrup is the kind we Americans pour over ice cream. It stays soft and runny on the ice cream. Do you have anything like that where you live?
Thanks for replying! We do have that regular kind of sugar filled syrup, so I’ll experiment for sure
I use a recipe different from this that produces a very similar delicous treat that looks the same. However many ingredients differ including a cream cheese based mint layer. So this can be made with many variations and come out great.
I LOVED these. They turned out wonderful, and the girls at work also loved them. I did double the mint layer, and added a little extra peppermint extract, and I liked how that turned out. Thank you so much for sharing your talents and recipes with us.
Hi
Wondering if anyone knows what I would use instead of 16 oz chocolate syrup?? I have cocoa, Choc chips etc…..
We added too much chocolate syrup (is there such a thing!?) and just had to cook it about 15 minutes longer. Turned out fantastic. My dad said they were pretty much the best brownies he’s ever had. Thanks Mel!